Summer Desserts: Blueberry-Peach Crisp

Our local farmer's market is bursting with stone fruits and berries, and while the local berries we get here in Northern California aren't ginormous like the ones we used to get when we lived in Portland, Oregon, they are still sweet and fragrant.

I like to say that I don't measure anything when I cook—who has time with kids under foot, right?. When I cook, it's a little of this, a little of that, a taste, and then adjust as needed. It's why I have never really mastered baking. Crisps and pies are easier for me to manage because there are so few ingredients that memorizing the measurements is easy. This one requires a little measuring, it's true. But, once you get the hang of making fruit crisps, you won't need to measure anymore, promise! (I dont!)

1 quart blueberries

2 white peaches, diced

1/2 a lemon

sugar to taste

Crumb topping:

1/4 cup + 2 tbsps unsalted butter, softened

1/2 cup (all purpose) flour

1/4 cup oats (regular or quick-cooking)

1/2 cup packed brown sugar

1/2 tsp. cinnamon

dash nutmeg

dash salt

For crumb topping: Combine ingredients in a medium bowl and work into a crumbly mixture. Flour should be absorbed by the butter, and mixture should look "gravel-y." Do not overwork or the mixture will become oily.

Preheat oven to 375º. In a large bowl (or in baking dish) combine berries and peaches with lemon juice and sugar to taste. Place in bottom of a rectangular baking dish. (I use one that is slightly smaller than 13" x 9".)

Top evenly with crumb topping mixture. Bake for 40 minutes until topping is crisp.

Serve with vanilla ice cream or with a dollop of whipped cream, creme fraiche, or plain Greek yogurt.

A Part of Hearst Digital Media
Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.